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Method

1. Heat the garlic oil in a sauté pan, then fry the chopped onion until softened and golden. Add in the rice and stir until coated in the oil, stir in the curry powder followed by the stock, bring to a simmer and cover with a lid. Cook for about 30 minutes over a medium heat, until the rice is tender, stir in the peas 2 minutes before the end of cooking.

2. Meanwhile, place the eggs in a pan of cold water, bring to a boil and cook for 4 minutes until medium-boiled. Peel and set aside in cold water.

3. Stir the lentils into the cooked rice, flake over the trout and then top with egg halves. Scatter with torn dill and serve with a squeeze of lemon.